If the stomach is indeed the way to a loved one's heart, then this ultra-decadent chocolate cake is sure to seal the deal. Just as easy and versatile as a cake mix— but way more moist and delicious—it's a recipe you'll want to make again and again.
- Portion size 16 servings
- Credits : Canadian Living Magazine: February 2014
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2/3 cups cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups cooled brewed coffee or water
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 3 tablespoons cider vinegar
- Buttery Chocolate Icing
Grease two 9-inch (1.5 L) round cake pans; line bottoms with parchment paper. Set aside.
In large bowl, whisk flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Divide between prepared pans. Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, 25 to 30 minutes.
Let cool in pans on racks for 10 minutes. Invert onto racks; peel off paper. Let cool completely.
Make-ahead: Store in airtight container for up to 24 hours.
Cut each cake in half horizontally to make four layers. Place one layer, cut side up, on cake plate; slide strips of waxed paper between cake and plate. Spread about 3/4 cup of the icing over cut side; top with second layer, cut side down. Spread about 3/4 cup of the remaining icing over top of stack. Repeat with remaining layers, omitting icing on top of stack. Using large offset palette knife, spread about 1 cup of the remaining icing all over cake to seal in crumbs; refrigerate until firm, 30 minutes.
Using large offset palette knife, spread remaining icing all over cake, smoothing sides and top. Run tip of palette knife back and forth loosely across top to form gentle ripples, if desired.
Make-ahead: Refrigerate until firm, about 1 hour. Cover loosely with plastic wrap and refrigerate for up to 24 hours.
Change it Up - The Ultimate Chocolate Cupcakes: Divide batter among 24 paper-lined muffin cups. Bake until cake tester inserted in centres comes out clean, 18 to 20 minutes. Transfer cupcakes to rack; let cool completely. Top with 1 batch Buttery Chocolate Icing
Change it Up: The Ultimate Chocolate Slab Cake: Grease 13- x 9-inch (3.5 L) cake pan; line bottom with parchment paper. Set aside. Prepare batter as directed; scrape into prepared pan. Bake until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pan on rack for 10 minutes. Invert onto rack; peel off paper. Let cool completely. Invert onto cake plate; top with 1 batch Buttery Chocolate Icing.
Nutritional facts per each of 16 servings: about
- Fibre 4 g
- Sodium 242 mg
- Sugars 62 g
- Protein 6 g
- Calories 760.0
- Total fat 48 g
- Potassium 263 mg
- Cholesterol 73 mg
- Saturated fat 23 g
- Total carbohydrate 86 g
- Iron 30.0
- Folate 19.0
- Calcium 3.0
- Vitamin A 24.0